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Ingredients
- 2 fish fillets no thicker than 1/2- inch, skin on or off, 5–8 oz
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup all purpose flour
- 1 tsp paprika or substitute with favorite herbs and seasonings
- 1 tsp garlic powder
- 1/4 to 1/2 cup soybean oil
- Lemon wedges
- Finely chopped parsley or dill
- Prepared tartar sauce
Ingredients
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Instructions
- Pat the fish dry on both sides. Season the fish well on both sides with salt and pepper.
- Mix the flour with paprika (or seasonings of choice) and garlic powder in shallow bowl. Coat fish on both sides with flour, pressing down into flour mixture so it adheres; shake to remove excess flour.
- Heat a heavy-bottomed sauté pan over medium-high heat and add enough oil to 1/4-inch depth. Swirl oil to coat the pan—it will heat within seconds. Add fish—it should sizzle when touches pan. Cook for 2 minutes until golden and crisp, pressing down gently; flip with spatula. Cook the other side for 2 minutes until crisp, then remove from pan when golden brown; drain on paper towels.
- Serve fish hot with lemon wedges, garnished with dill or parsley, and a tartar sauce, if using.
Recipe Notes
Notes: If it’s browning too quickly, remove pan from the stove briefly. If it’s stuck, don’t flip or move, it will release naturally once cooked to a golden brown (too much moving will break the fish apart).
Recipe courtesy of The United Soybean Board - Soy Connection, www.soyconnection.com.
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